From Andalusia's Sun: A Refreshing White Garlic & Almond Soup (Ajoblanco)
Details
A chilled, creamy soup from southern Spain that's the perfect antidote to a hot summer's day.
Ingredients
Instructions
Soak the Bread
In a small bowl, cover the torn bread pieces with cold water and let them soak for about 10 minutes until completely soft.
Make the Almond-Garlic Paste
In a powerful blender or food processor, combine the raw almonds, garlic cloves, and salt. Blend until you have a smooth, thick paste.
Combine
Squeeze the excess water from the soaked bread and add it to the blender with the almond-garlic paste. Add the sherry vinegar. Blend again until everything is well incorporated.
Emulsify
With the blender running on a low speed, slowly drizzle in the extra virgin olive oil. This will create a creamy, emulsified texture, similar to making mayonnaise.
Add Water
Gradually pour in the ice-cold water while the blender is on a low setting. Add water until you reach your desired consistency—some prefer it thicker like a cream, others thinner like a soup.
Chill
Taste and adjust the salt and vinegar if needed. Transfer the soup to a glass container and chill in the refrigerator for at least 2 hours, or until it's very cold.
Serve
Ladle the chilled Ajoblanco into bowls. Garnish with halved sweet grapes and a final drizzle of high-quality extra virgin olive oil before serving.
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